Ham Croquettes with Mustard Sauce

Name: Ham Croquettes with Mustard Sauce
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 2 cups finely chopped fully cooked ham; 1 tablespoon finely chopped onion; 1 teaspoon minced fresh parsley; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup milk; 1 egg; 2 tablespoons water; 3/4 cup dry bread crumbs; Oil for deep-fat frying; SAUCE:; 1-1/2 teaspoons butter; 1-1/2 teaspoons all-purpose flour; 1/4 teaspoon salt; Dash pepper; 1/2 cup milk; 4-1/2 teaspoons yellow mustard

Any leftover ham is set aside for these crispy croquettes. I shape them early in the day, then simply fry them at dinnertime. The mustard sauce is mild and pairs well with ham.—Kathy Vincek, Toms River, New Jersey

Ingredients

2 cups finely chopped fully cooked ham
1 tablespoon finely chopped onion
1 teaspoon minced fresh parsley
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 egg
2 tablespoons water
3/4 cup dry bread crumbs
Oil for deep-fat frying
SAUCE:
1-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 cup milk
4-1/2 teaspoons yellow mustard

Directions

In a small bowl, combine the ham, onion and parsley; set aside.
In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture.
Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours.
In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball into egg mixture, then bread crumbs. Cover and refrigerate 2 hours longer.
In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.